vietnamese pork vermicelli

All this time living in the country I have been missing Vietnamese food so much, and finally tonight I decided to crack into my lovely stash of our very own piggie and char up some sweet marinated chops and serve them atop vermicelli noodles with farm fresh lettuce, some homemade chili pickled carrots and green onions, all drenched in a kickin’ fish sauce. Wow! better than lots of crappy Vietnamese meals I have had in my life! All this dish was missing was some veggie spring rolls. The troops LOVED this meal, and it will defiantly hit the table again soon!

Start by marinating:

2 thinly sliced happy organic pork chops (bone out, fat trimmed) in:

5 tbsp fish sauce

8 cloves of garlic, minced

4 tbsp cane sugar

S+P

1 tsp molasses

1/4 cup hot water

pinch of chili flakes

Allow to marinate overnight if you can, or for an hour at least.

Meanwhile cook 2 packages of vermicelli noodles according to direction on package

Get a grill cast iron pan searing hot and oil well, then quickly char the pork slices, flipping once or twice to get lovely char lines on the pieces.

In a large bowl assemble:

a handful or two of cooked noodles, a handful of fresh shredded lettuce, a portion of grilled pork, a few ribbons of pickled (or just fresh) carrots, some green onions and a good splash of this nuoc cham sauce: